Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes

The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, al...

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Detalles Bibliográficos
Autores principales: Spadoni Andreani, Eugenio, Karboune, Salwa, Liu, Lan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199606/
https://www.ncbi.nlm.nih.gov/pubmed/34199419
http://dx.doi.org/10.3390/polym13111842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199606/
https://www.ncbi.nlm.nih.gov/pubmed/34199419
http://dx.doi.org/10.3390/polym13111842

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